Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1887-05-26

tOucheQ 10 NOT IRON the curQ draW1
out in strings several inches in length.
The other system dispenses with this
heating, and the curd is left in the
whey until it is firm enough to be
lifted up in the hand without falling
apart or losing its shape, when it is
ready for breaking up, sailing and
putting in the press.
When the eurd is ready the whey is
all drained of by fitting the tub and
breaking up the curd with the hands.
In the Cheddar system the curd is
drained and broken up while still warm
and is left In = heap to become slightly
acid. As soon as the acid is apparent
to the taste the curd is again broken
up by the hands quite fine, salted in
proportion of 2 per cent. of fine dairy
salt, and put into the hoop and the
press. In the other method the curIi Is
not left to soar but is broken up, salteG
and put into the hoop. The hoop is
made of thin ash or spruce board, and
for 100 ponhds of milk or 10 pounds of
cheese may be 8 inches in diameter
and 10 inches deep. The eurd is
pressed in the hoop by the hands. a
little at a time, to get it firm and solid.
and a loose head is put in with a block
upon it. The cheese Is then put under
the press
The press is frame or bench having
an upward post at one end in which is
pivoted long lever. The cheese is
put under this lever near the pivoted
end and a weight is hung upon the
other end, so as to get q moderate
pressure upon the cheese. A folded
cloth is usually put on the bench I'M
der the cheese to absorb the whey
which is pressed slowly out of the
cheese. For ten-pound cheese and a
ten-foot lever a ten-pOund weight
would be enough for the end of the
lever. AS soon as the cheese is firm
enough to be handled, it is taken from
the press, rubbed with butter, and
placed in cool, dry cellar on a shelf
to cure. 1t is turned on the other end
daily for a month and if mold gathers
on 1t, this is scraped and wiped off and
the cheese is CREASED again.
With six cows giving seven quarts
each ten-pound cheese may be made
daily. This size is very convenient,
and with more cows and milk it is still
desirable size, and several of such
cheeses can be made and pressed at
one time by ranging the hoops in
line, resting . board upon the blocks
| and pressing with the lever upon a
block laid up.n the board. The weight
on the lever should be increased in
proportion to the number of cheeses.
| Cheese of this size and of good quality
| and purity could be sold with the
greatest ease. They are of such size
as to be consumed while fresh and in
| the best condition, and, what is very
important. any person can easily carry
one home from store, so that there is
no objection to purchasing them on ac-
count of difficulty in getting one home.
The accommodation of the purchasers
is point to be well studied by all pro-
| ducers. If l were in the business of
making cheese for family use would
| have thin, light wooden or straw-bOard
boxes, in which a cheese would fit
nicely, and it should have a neat
| handle and be tabled with my name
and the name of the farm, and branded
| pure Whole-Milk Cheese for Family
Use," just as have had similar pals
for packing my butter in, and they
sold the butter for at least twenty cents
| a pound more than it would bring in
ordinary tubs. But of all the ways of
making cheese for home use this is one
of the easiest and the best.-RarGL NeaO
Yorker.